Tasting Director Anna-Christina Cabrales shares her love for rare, nonvintage sparklers and how their uniqueness begs for pause and discovery in the glass.
Editor's note: Long before Chris Shepherd became a James Beard Award-winning chef, he developed enough of a passion for wine to work at Brennan's of
Leonard explained how the U.S. Navy, especially after the Sept. 11 attacks, spent money like water. He supplied Cohiba cigars, Roederer Cristal champagne, wads of cash, and prostitutes to Navy